Chicken Korma is a restaurant favorite and is meant to be a spicy curry, but not hot. Korma is a mughlai dish originating with the Mughal emperors and usually refers to a dish where the meat or vegetables are braised with water, yoghurt, stock or cream, but in the UK it usually refers to a [...]

Another idea for using up left over chicken or even turkey – perfect for the day after thanksgiving. You can buy ready roasted chickens in most supermarkets these days. Simply remove the skin from the chicken, chop it into small chunks, and make this delicious sauce to serve with it. You may add other vegetables [...]

I’ve adapted this recipe from the book “Savoring The Spice Coast of India” by Maya Kaimal, a wonderful collection of Keralan recipes presented with some beautiful photography of the food and the local sights. The book really succeeds in presenting the cultural diversity of Kerala and the cuisine of the local hindu, muslim, jewish and [...]

Another chicken recipe (I do like my chicken curries), this one supplied by F Aziz, with a creamy coconut and cashew sauce. This is another recipe that seems to share Indian and Thai flavours.

At a tandoori restaurant, chicken is by far the most popular ingredient and Chicken Tikka Masala, is by far the most popular restaurant dish. This dish has replaced Fish and Chips as the favourite national dish in the UK. To make this recipe you will need some pre-cooked chicken tikka pieces, and some ready made [...]

Chicken Tikka is a classic Indian cooking dish, and can be eaten on its own as kebabs, or with a sauce as in Chicken Tikka Masala. This dish involves a long marination period, a minimum of 6 hours, and is best marinated overnight. This is good served with a light salad.

This is a basic curry recipes that you could also use to make a chicken curry. The sauce is made using the onion, garlic and ginger puree, a basic technique that can form the base of any curry sauce. I have also added red bell peppers to the onion puree, for a bit of extra [...]

Rogan josh is a Kashmiri curry dish from the times of the Moghul emperors and is very popular in India, Pakistan, Singapore and the UK. The name could be derived from the Persian rogan meaning oil, and josh meaning heat, hot, boiling or passionate, which would mean cooked in hot oil. An alternative meaning is [...]